How to Cook Delicious Kinamatisang Manok

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Happy Monday, Lounger! Sauteed tomatoes and chicken soup are the ingredients of the Filipino meal known as Kinamatisang Manok. The Tagalog word for tomato is kamatis, whereas the term for chicken is manok. Since this dish is basically a soup, it is excellent for winter!

Traditionally, in the Philippines, if you are a lactating mother, it is highly recommended to eat soupy food because it will help in producing more and healthier milk for the baby! So, yes, I recommend this to lactating mothers out there. It’s absolute comfort food!

Here’s How to Cook Delicious Kinamatisang Manok

Approximately 40 minutes to prepare and cook. Suitable for 4-5 servings.

Other Chicken Recipes: Spicy Chicken Wings Adobo, Easy Savory Chicken Curry Recipe, Papa’s Chicken in Tomato Sauce Recipe, Milky Stir Fry Chicken and Veggies, Easy Minced Chicken with Veggies Recipe

Here’s What You Need:

  • 800 grams Skinless pre-cut Chicken
  • One Red Onion chopped
  • Three Garlic Cloves chopped
  • 30 grams Julienne cut Ginger
  • Half Chicken stock cube
  • Four Tomatoes chopped
  • Up to 700 ml of Water
  • Olive oil
  • Salt and Pepper
  • Four Green Chilis
  • Bunch of Petchay leaves

Time to Cook our Delicious Kinamatisang Manok

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  1. Into a saucepan, add olive oil and heat. Once properly heated, add the chicken and sear. Set the seared chicken aside when half cooked with a brownish color. 
  2. Next, using the same pan, sautee onion, garlic, and ginger. 
  3. Once properly sauteed, add the tomatoes. Give a good mix and cover to cook. 
  4. Next, once the tomatoes are cooked, add the chicken and the chicken stock cube. 
  5. Next, give it a nice mix, and then add water—cover to cook. Don’t forget to mix occasionally. 
  6. Season with salt and pepper, then add the chilis. 
  7. Let it boil a bit until the chicken is well cooked, then finally add the petchay leaves. 
  8. Serve hot with a cup of white rice!

Masarap! Delicious! Svaadisht! Ochen’ Vkusno! Oishi!

Quick Tips:

  • You can also use Milk Fish (Bangus) in this recipe instead of chicken meat.
  • Instead of a cube, you can use chicken stock. Unfortunately, I didn’t have any chicken stock on hand, so I sorted chicken cubes that I could buy in the grocery store.
  • You may adjust the water accordingly for the soup.

I love the gingery, spicy kick of the ground pepper and tomatoes’ sweet-sour taste. Kinamatisang Manok is fantastic during cold winter or rainy days! Try this, and let me know your experience. I’d love to hear from you!

How to Cook Delicious Kinamatisang Manok - 52StirsLounge
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